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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhubarb-Strawberry Coffeecake Recipe

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This recipe for Rhubarb-Strawberry Coffeecake is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
3 c. rhubarb, chopped
1 (16 oz.) pkg. frozen strawberries
1 c. sugar
1/3 c. cornstarch
2 tbsp. lemon juice
Batter:
3 c. flour
1 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 c. butter
1 c. buttermilk
2 eggs
1 tsp. vanilla
Topping:
1/2 c. flour
3/4 c. sugar
1/4 c. butter
1/2 tsp. cinnamon
Directions:
Directions:
For filling: Combine and cook fruit for 5 min. Mix sugar and cornstarch and stir in the lemon juice. Cook and stir until thick; cool.
For batter: Sift dry ingredients in bowl and cut in butter. Quickly stir in buttermilk, eggs and vanilla until moist. Spread half of batter in a 9 x 13 in. pan; add filling. Dot with remaining batter.
For topping: Mix ingredients; sprinkle on top of batter. Bake at 350º for 40 min.

 

 

 

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